This dressing is flavored with the fresh taste of herbs. It would be lovely as a sauce for poached fish and chicken or boiled shrimp.

Ingredients

　　Pulse 1 small garlic clove, pressed in a garlic press or mashed to paste with salt (page 33), 1/2 teaspoon coarse salt, and 2 rinsed and minced anchovy fillets (preferably salt-packed) in a food processor to combine. Add 3/4 cup sour cream, 1/4 cup each buttermilk and mayonnaise, 1 tablespoon white-wine vinegar, and a pinch of cayenne pepper; pulse a few more times to combine. Add 1/4 cup finely chopped fresh flat-leaf parsley, 3 tablespoonsfinely minced fresh chives, 1 1/2 teaspoons finely chopped fresh tarragon, and 2 tablespoons thinly sliced scallion, and process until fully incorporated and mixture is pale green.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.